Butternut Squash Lasagna
1 butternut squash peeled, seeded, and thinly sliced
1.5 cup of raw cashews
1.5 cup water
the juice/zest from one lemon
1 cup nutritional yeast
spinach (fresh or frozen... a lot or a little... your choice!)
1 package lasagna noodles (or 5 ish zucchinis mandolined)
Blend/process cashews, water, nutritional yeast, garlic, salt, and lemon stuffs until a smooth, creamy sauce is made. Layer noodles, squash, spinach and sauce in a 9x13 pan until ingredients are used, or the pan is filled. Bake at 375 for 30-40 minutes. Top with vegan parmesean or parsley!
*last minute freak out= I've been known to have them all of the time. I like the last-minute-oh-crap adrenaline rush I get, but even though this method proved successful when writing research papers in college- its not the best process when food is involved. Plan ahead, make lists, and if you're dying to try a new recipe for company, make it in advance, so you'll have a plan B if need be. Also, the best asset in helping with last minute freak outs is an amazing friend/family member that can be your sous-chef/assistant. For every great dinner party that I've had there has been a friend "behind the scenes" making me look great- whether it be icing my cakes, chopping veggies, stuffing mushrooms, helping catch up on dishes, or just making sure the ice is ready for drinks and the floor is swept. Having a good friend do this for you is invaluable- thank them often and reward them with taste tests and food to take home. My mom is usually my behind the scenes girl, but for this most recent party I have to thank Cote for making my last minute freak out a non-freak out.
I hope everyone's holiday season is merry and bright!
Here are a few more photos from the dinner party...